Celebrating the Seasons

Corn Stock

Ingredients:

  • 6 ears of corn, kernels cut off
  • 1 large onion, sliced
  • 1 or 2 medium potatoes, sliced
  • 6 cloves of garlic, peeled and smashed
  • 1/2 to 1 teaspoon celery seed
  • 1 teaspoon peppercorns
  • 12 cups water
  • Salt to taste
Preparation:

Break corncobs into thirds and place all ingredients in a stockpot. Bring to a boil; reduce heat to a simmer and cook uncovered about 1 hour. Strain the broth through a sieve, then salt to taste. Use immediately or store the stock in the refrigerator or freezer.

School Garden Grants, Fun Activities, Lessons and more at - www.kidsgardening.org

NGA offers the largest and most respected array of gardening content for consumers and educators. Learn more about NGA »

- ADVERTISEMENTS -